Mangomisu with Raspberry Sauce

Story and recipe on my blog. The sauce is a must, simply the perfect complement to the creaminess of the cake :).

I don't think I let this chill long enough before first attempting to remove the pan, so the edges got messy. I ended up putting a cake ring back around the cake and freezing it. Does anyone know if the dry or fresh (softer) ladyfingers are better for tiramisu (and variations thereof)?

>kary - I wish I'd taken that photo hehe, but it's actually from delicious magazine, where I also got the recipe. Trust me, though, this cake tastes even better than you'd expect from the photo, and that's saying a lot!

Such a sensual topping. It really popped in the thumbnail. Happy Birthday!

I've never had luck w/ the dry biscuits; they always remain hard in spots and ruin the overall texture. If you're not happy w/ the edges next time, you could smooth them with a layer of mascarpone beaten w/ powdered sugar to make a frosting, applying it thickly w/ an offset spatula using very light pressure, letting the frosting glide over the cake w/out disturbing the edge.

Susan Wolfe - I love your description of this as sensual. Wouldn't have thought of it that way initially but I definitely see it :). Thanks for answering the ladyfingers question and for the other tip, too.